Shrimp stuffed with oven‑baked rice balls
Shrimp stuffed with oven‑baked rice balls is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g sticky rice (cooked)
- 1 tbsp fish sauce
- 1 tsp chili powder
- 1 roll of yesterday’s bread
- a handful of coriander leaves
- 12 raw shrimp (shell on, headless)
Instructions
-
1.
Preheat the oven grill. Season the rice with fish sauce and chili. With damp hands form 12 balls. Grate the bread on a kitchen grater to make crumbs. Wash the coriander, dry and finely chop the leaves. Rinse the shrimp, pat dry with paper towels and peel so the tail fin remains. Make a long cut along the back of each shrimp and remove the black vein.
-
2.
Mix the chopped coriander with the crumbs and roll the rice balls in the mixture. Place the shrimp on a baking sheet skin side down and gently press the rice balls onto the shrimp. Bake in the oven on the middle rack for about 10 minutes until lightly browned.
